Anything goes when it comes to this Mexican sandwich. You can adjust for personal tastes, including black beans, seared beef strips or grilled onions.

2 flour tortilla
3/4 cup grated cheese (Colby-Jack or Cheddar are best)
1 boneless skinless chicken breast, grilled and cut into small pieces (a store bought rotisserie chicken works well, too)
Guacamole and salsa

Either on a grill or in a pan on the stove, heat both sides of one tortilla over medium-low heat until it starts to darken slightly. Do the same to the second tortilla, but allow that to remain in the pan and add the cheese. Allow the cheese to melt for about 2 minutes, then add the chicken.

Press the first tortilla on top of the chicken and cheese and flip the quesadilla over. Cook until the cheese has completely melted.

Remove from heat and cut into wedges. Serve with guacamole and salsa.

Emily Craig

Saturday, August 28, 1993

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